Cherry, Pecan & Tarragon Chicken Salad (No Mayo)

I must say it was FABULOUS. My kids said the only problem was that I didn't make more! That made me one happy mama. So happy in fact, that I had to share this amazingly simple recipe. Best of all, this chicken salad is dairy, mayo and egg free...for all my eggless/dairyless friends out there.

About 10 fresh (organic)cherries, washed, pitted and roughly chopped (grapes would be great too)

1/4 cup toasted pecan pieces

1/4 cup green onions (scallions) chopped up

2 tsp packed finely chopped fresh tarragon

1 tsp packed finely chopped fresh basil

3-4 Tbls cold coconut cream* (canned or homemade)

Coarse sea salt to taste (I'd say at least 1/2 tsp)

Fresh ground black pepper to taste

* Coconut cream is the thick cream that rises to the top of your coconut milk. You can easily get up to 1/2 cream from a can coconut of full fat coconut milk. Try to buy cans that are BPA free, such as Native Forrestor coming this fall Natural Value (BPA, organic & Guar gum free). Chill a can of coconut milk for a few hours, pop it open and scoop out the thick cream. Try to get as little liquid as possible. Use the leftover liquid to add to smoothies and baked goods.